Another Saturday at the Ferry Building and I stopped inside Boulette’s Larder, a restaurant/shop on the water side facing the farmer’s market. I have never eaten there but I like to stop inside and see the glass case of prepared food and desserts. This art piece on the wall made me smile as we are in the middle of the Tour de France. The polka dot jersey goes to the best climber in the race and is the “King of the Mountains.”
Cherry pie fun! About a month before Amy Atlas was scheduled to visit Williams-Sonoma, I came up with a plan for putting her dessert table together. Part of the preparation involved a bit of baking. These cherry pies were included and I decided to test out a pie pan a few weeks prior to get the hang of using it. The pies were so adorable I had to have a little styling fun and as a result, a mini photo shoot.
In this post I’ll share with you more behind-the-scenes prep and tips for successful baking. I’ve also included a cookie recipe at the end that I like using.
When Amy Atlas announced on her blog in the fall of 2010 that she’d be writing a book I immediately thought “she has to come to San Francisco for her tour.” Nevermind the fact that the she hadn’t even begun to write yet, I just knew Williams-Sonoma would be the perfect fit for hosting a book tour and of course, I wanted to meet her in person 🙂
In just a week, a new pastry shop will be opening in San Francisco. Craftsman and Wolves is the work of pastry chef William Werner, known for the delicious treats from his former company, Tell Tale Preserve which I discovered at various pop-ups in the city last year. At the Ferry Building farmer’s market there were baked goods like the homemade pop tart and the famous rebel within, a savory muffin with a poached egg inside. I regret not having tried the latter. The storefront did not come to fruition, so now less than a year later fans like myself are eager and ready for version 2.0 of Werner’s pastries.
What a great way to start out 2012, having one of the best meal’s ever at Michael Voltaggio’s ink. in Los Angeles. It is absolutely deserving of GQ’s vote for best new restaurant of 2011. The dishes visually look serious, sophisticated and plated just so but as I made my way through each one, I couldn’t help but feel giddy like a kid. There were clever surprises waiting in each course and it was such fun to experience them. I am envious of the Top Chef judges who spent an entire season eating Michael’s creations. He is a genius in the kitchen.
Through the ink. doors about to have an incredible meal.
